Rhubarb: 50 Tried True Recipes [Hardcover]

The Cookbook That Captures the Taste of Summer

An unusual yet surprisingly common perennial, rhubarb is as versatile as it is iconic. With a subtle yet distinct tart, earthy flavor, its perfect as a sauce, in a drink, and, of course, baked in a pie.Rhubarbis a cookbook by food stylist Corrine Kozlak that features 50 tried & true recipes to please friends, neighbors, and the entire family. The author has compared, tested, and tasted every recipe, while professional food photographer Kevin Scott Ramos has beautifully photographed each dish. Classic desserts, smoothies, salads, and even main dishes, the options presented here will become instant favorites, enjoyed time and again. Growing tips and the foods fascinating history make this cookbook even more useful.

People love rhubarb because it connects them to the past and to the future. It reminds them of summers long ago, and it is a predictable, dependable plant that promises to return. AddRhubarbto your cookbook collection, and savor this wonderful variety of delicious options. The softcover with flaps adds to the elegance of this collectible title.CN

Rhubarb Dream Bars
With a delicious shortbread crust, this sweet but tart,custard-style dessert bar is a very popular treat.

Makes 16 bars

Crust
1 cup all-purpose flour
3 tablespoons powdered sugar
8 tablespoons cold butter, cubed

Filling
1/4 cup all-purpose flour
1 cup light brown sugar
1/2 cup granulated sugar
1/2 teaspoon salt
2 large eggs
3 cups sliced rhubarb (about 68 medium-size stalks, cut into 1/4-inch pieces)

Preheat oven to 350 degrees.

To make crust, place flour and powdered sugar in the bowl of a food processor with a metal blade; pulse twice to combine. Sprinkle butter on top; pulse until mixture resembles coarse crumbs. Line a 9x9-inch baking pan with aluminum foil or parchment paper. Press crust mixture evenly into prepared pan. Bake for 1012 minutes orlã2